This week I'll share a recipe with you. These are a "not too sweet" dessert cookies. They also have the distinction of being one of the most popular Italian cookies. And are really fun and pretty easy to make.
The actual Italian name for them is "Quandi". The "Q" is silent. In the Italian language the "qu" cluster is how Italians say "w". There is no "w" in the Italian language. Therefore, in English "wandie" or plural, "wandies". In Italian "quandi" is already plural. The singular is "quando". You would never have just one of these, however.
1.5 cups flour, sifted
2 tablespoons of sugar
2 tablespoons of melted unsalted butter
2 tablespoons of liqueur (I use white wine)
confectioners sugar for dusting
canola oil for frying
Combine flour and sugar in a large bowl. Make a hole (fontana) in the center of the mixture and pour in the eggs, butter and liqueur. Gently mix the wet ingredients while gradually bringing in a bit of flour until flour and egg mixture is combined. Remove this dough to a floured counter and knead until you have a nice, smooth dough. Form the dough into a ball and hide it under the bowl for an hour while you go and watch a couple TV programs. When I return, I cut this dough into quarters. I work with one of the quarters while the others are still hiding under the bowl.
Roll the dough to about 1/8 inch. Slice it into 1" ribbons. I carefully either tie the ribbon in a knot or make a 1" slit on each ribbon and slide one end of the ribbon through the slit, thus making a cool looking ribbon doohickey.
Fry these ribbons in a large skillet until golden, in the hot canola oil. Don't crowd. Drain and cool on paper towel covered cookie sheets. After you've fried all the wandies, put a couple tablespoons of confectioners sugar in a small strainer and dust them with sugar. Pile high on a beautiful cake plate and serve.
No need to be concerned about keeping them in a tin or Tupperware because they'll never last long enough for that.